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Cressida Langlands
To showcase your free from Drinks to those who will rely upon being able to find them this Christmas, enter the Free From Christmas Awards - Drinks category entry open until midnight Sunday 29th Sept! Benefits of entering Unique – we are the only UK award dedicated to free from food and drink, and as such we are a ‘go to’ for the free from & allergic consumer. Value – every entry gets its time in the spotlight with our panels of expert judges. Standout – our logo resonates with consumers, it helps them identify safe, quality products and outstrips other mainstream awards as a trusted certification Feedback – receive valuable insights on your entry, plus observations and insights on the wider category in which the product was entered. Communication – we support entrants across our social platforms which have a combined following of over 20K. Community – join other like-minded and energetic free from professionals. Confidence – entering our awards displays a belief in a product which increases consumer confidence and trust in your brand. https://lnkd.in/g9kyJsZz
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John Kelly
A very good article by Adam Leyland from The Grocer on Carlsberg Group bid to buy Britvic plc and the potential coming together of a leading alcohol and soft-drinks company. The next few weeks will tell if Carlsberg is successful in it's quest to acquire Britvic, but it does open the question will the beverages industry now see other similar moves in this approach to M&A activity? Will other leading beer companies look to follow the lead set by Carlsberg? Would a leading spirits company look to acquire a softdrinks company with a strong mixer and tonic range? For any beverages company, strategic and long-term growth is all about winning "share of throat" through having a strong and varied portfolio of brands and products to meet consumer needs across different occasions and need states. M&A activity offers the potential to do this quicker than through organic growth. Interesting times ahead! #alcohol #softdrinks #categoryblurring #occasions #beverages #Carlsberg #britvic Carol Dunne Gwyneth Kelly David Deeley Brian Short Sheelagh Pentony Lars Jensen Paul Villis Gilles Halotel Mark Allen Jerry O'Keeffe Ian Chesworth Sergio Saavedra Rodríguez Birgit Schaaf Erika Minaguchi Jean-Philippe Delforge Bourcard Nesin John Craven Joshua Schall, MBA Farrah Gilsenan Marc LEJEUNE Erlon Pereira Alison Wilkinson Declan Stack Mark Gallo Xavier Herrera Francois Sonneville Kristof König Jean Noel Ortal Magdalena Edyta Przewoźnik Barbara Lezzer Alison Van Houten David Walsh Stephen Rannekleiv
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Tagore Ramoutar
Another interesting article re whisky this time from Just Drinks. This one tackles the thorny issue of using peat in whisky making. The use of peat is becoming more controversial and problematic in particular because peat bogs are not a renewable sustainable resource and are a massive sink for carbon. This is and will continue to be an ever increasing issue. This article is worth a read LongshotInsights | Longshot Ventures Ltd https://lnkd.in/e3-y8yXq
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James Beeson
After weeks of "will it, won't it", Britvic plc's board has finally given its seal of approval to a £3.3bn takeover bid by Carlsberg Group. The improved offer – of £12.90 per share plus 25p per share dividend paid out by Britvic to shareholders before the deal completes – will create what Carlsberg CEO Jacob Aarup-Andersen has described as a “one-stop shop” for booze and soft drinks, with a range that meets a variety of customer needs. With Britvic and PepsiCo firmly on board, the deal looks all but done, but there's there's still a chance for a late sting in the tail. With Britvic continuing to outperform in a challenging soft drinks category, and shares in the company yet to reach the amount offered by Carlsberg, investors may feel more juice can be squeezed from the Danish brewer. Will 75% of its shareholders vote in favour of the deal? Via The Grocer.
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Elaine Parr
I try and read the papers in the morning before doing a PT session or taking the dogs for a [very muddy walk]. Always keen to read up on what’s going down in Consumer Products and Retail and of IBM’s clients. The foodservice sector is ginormous, with various sectors. It plays a vital role in supporting businesses, schools, healthcare, and events providing catering and facility management solutions. It is a dynamic industry shaped by evolving consumer needs, increasing demand for convenience, and a growing emphasis on sustainability abd innovation. Companies like our client Compass Group lead the way in adapting to these trends, offering tailored services that range from office canteens and event catering to unstaffed food solutions. Compass operates in about 30 countries and employs over 580,000 people. Dating back to 1941, it has evolved into a global powerhouse, serving diverse clients from schools and offices to hospitals, sports venues, and oil platforms. They reported revenues of $42 billion for year ending September 2024. That’s a lot of chicken katsus (for some reason this is the archetypal dish whenever an example is needed when talking with them). In November 2024, Compass announced its $500 million acquisition of 4Service, a Norwegian catering and facman business. This follows Dupont Restauration SAS, a French food services company, for $300 million earlier that month. These deals are part of a $1.7 billion investment in European acquisitions over the past year, which included Germany’s Hofmann-Menü, a pre-prepared frozen meal producer, and the UK’s CH&CO, known for catering to prestigious venues like Kew Gardens and the Royal Opera House. Compass is building its European operations to replicate the success achieved in North America, where it holds a dominant market share. This acquisition-driven model has seen Compass focussing on growth sectors, such as creative arts, media, small businesses without kitchen facilities, supported by advanced frozen food technology. Financially, Compass reported a 16.4% increase in operating profit to $3 billion, alongside a 10.6% revenue rise to $42.2 billion reflecting a higher demand for office catering as employees return to the office, as well as increased spending on events and festivals. The company is also developing innovative solutions like unstaffed “open cafés” in office spaces to meet evolving consumer preferences. Compass is reallocating resources from less profitable markets, such as Chile, Mexico, China, Brazil, to strengthen its European footprint. Its focus on sustainability, innovation, and growth ensures it remains at the forefront of the industry. Fascinating. If you want to know more, this Compass fact sheet is excellent: https://lnkd.in/eaqBgnnW World’s largest caterer Compass chases further deals in Europe | https://on.ft.com/3ViDo02 / Financial Times | Eri Sugiura #TheCPGGeek #IBMRetail #IBMConsumer #FoodService #Retail #RethinkRetailTopExpert #NRFRetailVoice #Compass
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Richard Samarasinghe
Stephen Owens, CEO and his team at Christie & Co have recently released their business outlook 2024 report for Pubs and Restaurants. Key highlights include: - 7.2% like for like sales growth in pubs - 3.4% like for like sales growth in restaurants - Increased consumer sentiment across the sector -The late-night sector has continued to struggle, with the growth of the late-night bar, changing social trends and disproportionate impact of the cost-of-living crisis on the student and younger demographic contributing to this. Entertainment-led venues are faring better - Consumer habits have shifted with regards to food, drinking and dining out times – a continuation of last year. This is a really good reference document for the UK sector, so for more in-depth analysis please click on the link below – Enjoy https://lnkd.in/eMXjwHxh #restaurants #pubs #insights
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Lou Dillon. BSc, MSc
Great news, but i'd love to know your thoughts, These results show an almost 29% reduction in added sugar consumption for chikdrem and 40% in adults. However, there's lurks a bigger risk: many have switched to artificially sweetened drinks, which are linked to obesity, diabetes, cardiovascular issues, gut disorders, and more. Producing more low-sugar options that are well-formulated, offering flavour without compromising health is the way forward, but big manufacturing needs to be all over this with better formulations and no get out of jail card for being hit with sugar tax by just replacing one 'bad' ingredient for another more fatal ingredient. Stevia glycosides and sucralose, are widely used as sugar substitutes in these low calorie /zero sugar drinks. While they help reduce calorie intake, they come with potential health risks: Stevia Glycosides: Digestive Issues: Can cause bloating, nausea, and diarrhea in some individuals. Blood Sugar Impact: Despite being non-caloric, studies suggest they negatively affect insulin and glucose levels. Gut Health: negatively affects gut microbiota, leading to digestive disorders. Metabolic Effects: Some studies link it to altered glucose and insulin responses, potentially increasing diabetes risk. Heat Instability: When heated,(pasteurised) it can break down into potentially harmful compounds. Our soft drinks are laced with these harmful sweeteners. do we solved one problem but created a bigger one. Overall, great results but it raises concern for what was the solution.. what are yout thoughts? . #Health #Nutrition #Wellness #PublicHealth
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James Beeson
NEW: BrewDog is pivoting towards lager as it looks to become the fourth-largest brewer in the UK off-trade. With Carlsberg Marston's Brewing Company's bestseller San Miguel set to switch to Budweiser Brewing Group UK&I in January, there was an opportunity for BrewDog to leapfrog the supplier, group sales director Stuart Harrison said. In a bid to win the battle for fourth spot, the Scottish brewer would place greater emphasis on lager to appeal to more shoppers, Harrison said. “Penetration of craft has plateaued,” he said. “There are no new consumers coming into craft. So we have to drive penetration to craft. That is why you will see a lot of focus from us next year on Lost [Lager].” Lost Lager, first introduced by BrewDog in 2018, will this year overtake Punk IPA to become the brewer’s biggest-selling beer in grocery, accounting for around 22% of its total off-trade volumes. As well as driving sales of Lost Lager via new pack formats and promotions, BrewDog would invest behind its 3.4% abv lager Cold Beer and extend its Wingman sub-brand into lager next year, Harrison said. Read more via The Grocer.
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CLH News
Marston’s Plc To Dispose Of 40% Stake In Brewing To Become A Focused Pub Business Marston’s PLC has announced the sale of its remaining non-core brewing assets to create a business entirely focused on pubs, with a binding agreement to sell the whole of its 40% interest in Carlsberg Marston’s Limited (“CMBC”) to a subsidiary of Carlsberg A/S (“Carlsberg”) (the “Transaction”) for £206 million in cash. The firm, which has brewed beer in Wolverhampton since 1875, announced on Monday that it sold its stake in Carlsberg Marston’s Limited (CMBC), a joint venture valued at £780m, to Carlsberg. Chief executive officer of Marston's Justin Platt said the sale to the Danish brewing company "significantly reduced" Marston's debt. The group will now focus on running about 1,370 pubs, which it operates across England, Scotland, and Wales. Marston's and Carlsberg announced a merger in May 2020 to form CMBC, in a move which involved Marston's six breweries and distribution depots, but not its pubs. However, Marston’s said it would continue its "strong partnership" with CMBC through the long-term brand distribution agreement which remains in place. The Campaign for Real Ale has said it is fearful about the future of UK beers, brands and breweries following the announcement that Marston’s is selling all its remaining ‘non-core’ brewing assets to a subsidiary of Carlsberg, to focus on running pubs. The sale comes after Carlsberg Marston’s Brewing Company introduced its ‘Fresh Ale’ concept earlier this year. ‘Fresh Ales’ are kegged versions of cask beers, served through traditional handpumps at the bar reserved for cask conditioned beer. CAMRA slammed the move as misleading to consumers and damaging to traditional cask ale, while also reporting the brewing giant to Trading Standards. Commenting on Marston’s selling the remainder of its brewing operations, CAMRA Chairman Nik Antona said: “This is a worrying development for Britain’s brewing heritage with Marston’s remaining brewing assets being transferred to a global brewing business which has already presided over the closure of historic breweries like Jennings in Cumbria and Charles Wells Eagle in Bedford, stopped selling cask ale in Scotland and has introduced an extremely damaging ‘fresh ale’ concept which is misleading to pubgoers and threatens the future of British cask conditioned ale. “CAMRA fears that this announcement could lead to a further erosion of the UK’s rich brewing history for the benefit of conglomerate global brewers – and particularly the commitment to brewing cask. The consolidation of the brewing industry into just a few large, international players erodes our brewing heritage, consumer choice, the diversity of beer in pubs across the country and the access to market for small, independent producers. “Having Marston’s pubs continuing to be subject to an anti-competitive supply tie by Carlsberg Marston’s Brewing Company is also a cause for concern, limiting choice for customers …
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John Logue
Splitting the £50m 'G' Investment... As a huge Guinness fan (and apart from my beloved CHANCE Clean Cider, it’s my favourite non-alcoholic brand), I’ve been closely following my old employer's Diageo recent moves this year. So far, they’ve invested a massive £50m into sponsoring the Premier League, launched their 00 liquid with a lot of fanfare, and even started testing draft systems in select London venues. It's clear that they’re serious about making waves in the non-alcoholic space. But this is a real game-changer... their £50m investment into 00 production at St. James’s Gate – that's a big statement. It's some serious craic! I've heard some whispers that where both 00 and full-strength options are available, the sales split is nearly 50/50 of sales! 😧 My gut feeling is that as consumers increasingly elongate their drinking sessions or mix and match between 00 and full-strength options, Guinness can be a perfect pint to support these trends. I think huge win for the category and really speaks to the shift in consumer behaviour, It’s only a great thing for the industry. 📈 I can’t help but wonder how long it’ll take before we start seeing those iconic Guinness tap lenses, with a touch of that signature blue 00, popping up across the country! Have you split a 00 G yet? #chancecider #lowandno #lowandnocider #drinksindustry #nonalc #npd #ontrade #founder #investment #startup #insight #consumer #customer #npdlaunch #culture #tradeevent #tradeshow #00 #guinness #diageo #guinness00 #non&lowshow #support #weeklyreview #grateful
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Matthew Curtis
In a brewing industry where hops are driving most of the conversation in terms of newer, more compelling flavours in beer, in my new feature for Craft Beer & Brewing I investigated the growing trend of breweries turning to heritage malt varieties so as to explore new dimensions of flavour in their own beers. I spoke to several brewers, including Toby Mackenzie at RedWillow, Danny Tapper at Beak and Gareth Young at Epochal, plus Alison Milne at Crafty Maltsters and Dr. David Griggs at Crisp Malt to find out how breweries are using these heritage malting barley varieties, what kind of results they're getting from them, and who's interested in drinking them. You can read the answers to those questions here: https://lnkd.in/ge6PsiSk
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Amelia Christie-Miller
TASTE OF LONDON - is it worth it? 🤔 Like most of you - I've been gifted tickets every year - simply for working in the food industry. I've enjoyed the odd extortionate G&T, sampled a few crisps and hard seltzers, and people watched the British public slowly turn elegance into debauchery as the evening closes... As someone fascinated in brands and the food industry - I'm obviously curious as a punter. But is it worth it for Bold Bean Co? Levi Levenfiche mentioned in his round-up, "A lot of brands who were there last year - were not here this year." - is this because they saw value elsewhere? 🤷♂️ It's a very expensive exercise, and given you're often up against the fixtures of big-budget brands, even to stand out there, you need to invest in production, team, space & feel. So this goes out to all you Taste-goer founders/marketeers. WHY is it worth it? ROI? 📊 Who is the customer? 👥 Do buyers attend? 🛍️
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Ines Llerena del Blanco
Is it dynamic pricing? A Mitchells & Butlers pub has come under scrutiny for its pricing practices after 10pm. While the article associates this as "a form of dynamic pricing," I disagree. Dynamic pricing is a strategy where prices fluctuate in real-time based on factors like demand, supply, competitor pricing, customer behaviour, and market conditions. This approach allows businesses to adjust prices dynamically to optimize revenue, enhance competitiveness, or efficiently balance demand and supply. However, adjusting prices solely based on cost increases is not dynamic pricing. The reality is that restaurants continue to face significant challenges as operational costs rise—challenges that will intensify with upcoming budget measures. Given that many restaurants operate on thin profit margins, they have limited options to stay profitable. Getting the pricing strategy right is crucial for a brand’s survival. This raises a question: would a flat service charge or a late-night surcharge be more transparent and manageable for customers than a +25% increase in item prices? The article underscores the need for restaurant brands to communicate clearly with customers and the media about their pricing practices. Customers should not be misled into thinking that price changes are due to "surge" or "dynamic pricing," especially when these terms carry associations that can confuse the public. While the article does acknowledge that higher costs lead to higher prices, associating this with dynamic pricing misrepresents the issue and could harm industry perceptions #pricing #restaurantpricing #pubs #peasonhamgroup
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John Kelly
A very good article in ft.com regarding the recent share price💲performance of the leading global alcohol 🍸 🍷 🥂 companies. Purveyors of alcoholic beverages have clearly had a terrible time of late. Shares in Diageo, Campari, Pernod Ricard and Rémy Cointreau are down between 20 and 40 per cent in the past 12 months. There is no shortage of good reasons. Diageo’s stumble is in part home-grown, given its stocking troubles in Latin America. Rémy Cointreau and Pernod Ricard have been hit by fears that China might impose tariffs on brandy. Most worrisome of all for companies across the sector is the fact that the US — the world’s most lucrative alcohol market — has gone into reverse, with spirit volumes down 3.3 per cent in 2023. However all this looks overly despondent. Despite current wobbles, selling alcoholic drinks remains a good business. When the Covid-era hangover finally clears, this will be a sector in which annual volumes grow by perhaps a couple of percentage points a year, prices rise and consumers increasingly choose premium drinks. We can all say cheers 🍸 to this! **this aricle is not investment advice** #alcohol #beverages #ft #financialtimes Lars Jensen Paul Villis Michel Aubanel Gilles Halotel Carol Dunne Jean Noel Ortal Jean-Philippe Delforge Kristof König Linda Chatton Stephen Rannekleiv Jim Watson Bourcard Nesin Francois Sonneville Virginia Traldi David Deeley Brian Short William Lynch Thomas Hahlin Ahlinder Sheelagh Pentony
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Mike Meyrick
🌟🤝 FDF Calls for Action: A United Future for Food & Drink 🍽️🇬🇧 The Food and Drink Federation's recent call for government collaboration marks a pivotal moment for the UK's food sector. With challenges from supply chain disruptions to regulatory changes, a unified approach has never been more vital. 🚀 Strategic Focus Areas: Supply Chain Resilience: Enhancing robustness against global shocks is critical. The FDF advocates for governmental support to diversify sources and optimize logistics. Regulatory Adaptability: As standards evolve, especially post-Brexit, the industry seeks a regulatory framework that supports innovation while ensuring safety. Sustainability Initiatives: With a pressing need for eco-friendly practices, the FDF pushes for policies that aid in achieving sustainability goals, reducing waste, and promoting a circular economy. Workforce Development: Combatting talent shortages and skill gaps is essential for future growth, highlighting the need for investments in training and development. 🌍 Opportunities for Industry Leaders: This initiative opens several opportunities: Engage in Advocacy: Take an active role in policy discussions to help shape supportive industry measures. Prioritize Sustainability: Align business operations with environmental goals to meet regulatory standards and consumer expectations. Invest in People: Enhance workforce capabilities to navigate future challenges effectively. Build Strong Networks: Foster partnerships that enhance industry resilience and drive innovation. 🔍 Looking Forward: The FDF’s proactive stance is a call to action for building a resilient, sustainable, and innovative food and drink industry. It's time to collaborate and drive change, ensuring the sector not only meets current challenges but sets the standard for global industry practices. Let’s work together to advocate for supportive policies and drive positive change, shaping a thriving future for our industry. 🌟🚀 #FoodIndustryLeadership #SustainabilityInAction #InnovativeCollaboration #FutureOfFood #FDF
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Stefano Cuomo
#Food and #drink #startups and #scaleups...a quick survey to support Alex Brown's work, with Impact on Urban Health (do check them out!) on understanding the funding gap for startup and scaling food and drink brands, focused on health and wellness... The right finance is always key, and barriers to it can be the biggest hurdle scaling businesses face, finding equitable solutions is essential. links to the survey are in the post below.
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Tom Lightfoot
The popularity of iced coffee in the UK has seen significant growth since its emergence in 2009. Businesses are now seeking new ways to provide variety and benefits to their staff. Instead of just offering canned iced coffee, why not consider vending fresh bean iced coffee in the workplace? If you're interested in exploring this option further, let's schedule some time to discuss 📞 07720825166 📧 [email protected] https://lnkd.in/eBygat4N ☕️🧊 #IcedCoffee #UKMarketTrends
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Matthew Wardner MBA FIIRSM MBCI
A supply chain disruption with a difference... Guinness sales have increased 20% over the period July - Oct and as a result, production can't keep pace with demand and some UK pubs are reporting supply being limited to c10% of normal levels, with few alternative options. If you are an Irish Bar in the busy December period, this is being reported as crippling. Nice problem for Guinness but if the bars close, longer term Guinness' sales will be at risk of decline, risking failure through being too successful. A #businesscontinuity plan provides options for how to manage a disruption, but in the event of such a success, it also provides the opportunity to use the alternative options to increase production. Hopefully the Guinness / Diageo team did their horizon scanning, saw this problem coming and implemented their BC plan weeks ago. https://lnkd.in/eQ4rPGBM
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Paul Stainton
In the UK, the price gap between the #discounters and the #supermarkets has notably closed over recent years, as the supermarkets have increased their competitive position largely due to the #pricematch schemes now seen in all of the "big 4" retailers. Whilst just 7 years' ago, #aldi was over 20% cheaper on a basket of everyday goods, now they are just over 10% cheaper (The Grocer 33 weekly shopping basket analysis - August 2017: 21.1%, July 2024: 10.7%). Most standard KVIs (Known Value Items), such as milk, bread, and sugar are nowadays the same price across all the main supermarkets, so it is important at #seasonal times for a retailer's margin mix to be enhanced using #valueadded #privatelabel products, the prices of which are less commoditised and known by the consumer. I'm interested to see the range of prices on one of the key volume ambient #christmas products right now - the 6-month matured 800g Christmas Pudding. Whilst specifications vary slightly, prices vary significantly. Against #sainsbury's and #tesco, Aldi and #lidl are over 30% cheaper. Compared to #asda and #morrisons they are 15% cheaper. And the difference in prices against #waitrose and #marksandspencer is approaching 50%. No doubt some promotion prices will appear over the forthcoming weeks, likely through #loyalty schemes, but - for now - the discounters can enjoy price gaps they were used to in the past, or maybe it's the supermarkets who are enjoying profit margins they were used to in the past? #ukretail #competition #festiveperiod #pricing #ownbrand International Private Label Consult (IPLC)
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